12 Reviews of Garlic Aioli

From: Miraklegirl

On Dec 14, 2003

This is the first time I have tried making aioli. It was really easy and turned out to be a nice accompaniment to the cold poached salmon I made for lunch. I would caution people to heed Meanie's warning about using a fruity olive oil. I used a (non fruity) extra virgin olive oil and found that the flavour of it was really competing with the other ingredients. Next time I will be much more careful about the oil I select. As with all Mean Chef recipe's, the amounts and instructions are bang on. Thanks!

From: spatchcock

On Jul 3, 2004

This was my first aioli and I couldn't have been happier with it. I used a light extra virgin olive oil described as "fruity" on the label and it worked fine. I served this as a dipping sauce with pan-fried calamari. Loved the texture and the strong garlic flavor--thanks meanie!

From: Gay Gilmore

On Apr 10, 2004

Used this for a dipping sauce for artichokes. Delicious. I used organic garlic, which seems to be much more pungent than regular to me. Next time I might soak the garlic in the lemon juice for just a bit first to take the bite off. This was delicious and a versatile sauce that we've been spreading on sandwiches the rest of the week

From: winging it

On Jan 5, 2007

Just moments to make, broke the sauce though but the quick fix made it great. Next time I will use a room temp egg and slow down on pouring in the oil.

From: Cookingqueen

On Aug 30, 2003

this is a great recipe Fast easy and light great for partys and good with meat best if made a day in advance

From: Gina*S

On Jan 16, 2005

Couldn't have been easier. Or tastier. I have always been afraid to attempt these sauces, but NO MORE! Thank you for breaking me in gently and successfully!

From: LilKiwiChicken

On Oct 6, 2006

This was a nice recipe, the garlic was quite mellow and the flavours blended well. The only thing I would say is that it wasn't as strong as some aioli I have had (the best stuff at a Spanish restaurant when I was in Europe), I think next time I will add a bit more garlic. Thanks!

From: natedbaby

On Feb 22, 2009

a total hit!! This is what everyone is looking for when they ask about that garlic mayonaise sauce from Zankou Chicken...and it is sooo easy!! PERFECT!!

From: Chef #613627

On May 15, 2009

Excellent! I had been given a recipe for garlic Aioli by a Spanish friend but it never worked. This one worked first time! I used three fresh garlic cloves grated finely - delicious with paella.

From: UmmIbrahim

On Sep 3, 2009

This is very delicious, and the only condiment I ever use now for my Chicken Shawarma People always comment on how wonderfully it compliments the flavor of the shawarma and ask for the recipe. Very simple and delicious, thank you!!